Vanilla Bean Cheesecake #desserts #homemade

Vanilla Bean Cheesecake isn't simply one more cheesecake formula. It's fantastically rich and debauched, with the ideal smooth cheesecake consistency! Topped with a white chocolate mousse and custom made whipped cream, this is pass on … the BEST Vanilla Bean Cheesecake you'll ever taste!

I'm certain you've seen a million plans for cheesecake guaranteeing that it's the "best" ever, yet I'm here to let you know … this cheesecake formula is going to take your breath away! Get your spring-structure dish and we should begin!

What makes this cheesecake extra yummy is this stunning graham wafer outside. My mystery? Utilizing light darker sugar rather than white sugar in the outside to include an additional layer of extravagance!

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Ingredients
Graham Cracker Crust

• 1 1/2 cups finely crushed graham crackers
• 1/4 cup light brown sugar
• 1 stick unsalted butter melted
• 1/2 teaspoon vanilla extract

Cheesecake Filling

• 16 oz. cream cheese softened
• 2 sticks unsalted butter softened
• 1 cup granulated sugar
• 1 cup sour cream
• 2 Tablespoons corn starch
• 1 vanilla bean pod beans extracted or 1 T vanilla bean paste

White Chocolate Mousse

1. 4 oz. white chocolate baking squares
2. 1 cup heavy whipping cream
3. 4 Tablespoons powdered sugar
4. 4 oz. cream cheese softened

Instructions
Graham Cracker Crust

1. Preheat oven to 375° and line a spring-form pan with parchment paper.
2. In a medium bowl, combine crushed graham crackers and brown sugar and mix with a fork. Add the melted butter and vanilla extract and mix until fully incorporated. Press into the bottom of the lined spring-form pan and bake for 8-10 minutes.
3. Remove from oven and let cool on the counter.
4. Turn down the oven to 320° BEFORE you bake the filling!

Cheesecake Filling

1. In a stand mixer, beat the cream cheese, butter and sugar until light and fluffy.
2. Add the sour cream, corn starch and vanilla beans and mix until the mixture is smooth and creamy.
3. Pour over the graham cracker crust and bake for one hour.
4. Remove from the oven and place on a heat safe surface to cool for one hour. The filling will be jiggly in the center when you remove from oven. Do not remove the spring-form pan. You will remove it right before serving!
5. Place into the refrigerator overnight to set, or at least 8 hours.

White Chocolate Mousse

1. Place mixing bowl in freezer or refrigerator to chill.
2. Melt white chocolate squares and let cool.
3. In the cold mixing bowl, beat the heavy cream with an electric mixer until soft peaks form, gradually add powdered sugar and continue whipping until it forms stiff peaks.
4. In another bowl, beat the melted white chocolate and cream cheese together with an electric mixer until light and fluffy.
5. Combine the whipped cream into the white chocolate and cream cheese mixture using a spatula. You do not have to be gentle while stirring. Don't be afraid to stir vigorously! Place back into the refrigerator to chill overnight. Keep refrigerated until you are ready to put the mousse onto the cheesecake.
6. Once you are ready to serve, spread the mousse over the top of the cheesecake and then remove the spring-form pan and the parchment paper.
7. Top with whipped cream, berries, chocolate or all three!

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